Pollo Disossato Valadier (Boned Chicken Valadier)

IMG_0462

I had been eyeing this dish for awhile and so it was very gratifying to finally do it. This was the first time I deboned a chicken and was quite proud of myself over that. The cooking time was probably overly generous (as is often the case for oven times in this book) because the chicken came out rather dry. The Marsala wine gravy didn’t quite satisfy as a lubricant either which was kind of disappointing, it was too thin and too boozy. It looked spectacular combing out of the oven but it kind of left me underwhelmed.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s